Spray a 9x5 inch loaf pan with non-stick cooking spray. Line with parchment paper with an overhang on the two long sides for easy removal. Spray the parchment with non-stick cooking spray. Set aside.

On a lightly floured surface, roll thawed dough into approximately a 14x14 square.

In a small bowl, whisk together sugar and cinnamon. Set aside.

Brush the dough with the melted butter, making sure you brush entire area using all the butter.

Sprinkle the cinnamon sugar mixture evenly on top of the butter, reserving about 2 Tbsp. for sprinkling on top of loaf before placing in the oven to bake.

Sprinkle the dough with the raisins and the pecans lightly pressing into the dough.

Slice the dough vertically into 4 equal strips. Then slice dough horizontally into 4 equal strips. You will have 16 squares total.

Make 4 stacks of four squares each.

Layer the stacks of dough squares on their sides in the prepared pan (see photo). If any raisins or pecans fall out, just carefully replace between the layers.

Cover the loaf loosely with a piece of plastic wrap and a towel and let rise in a warm place for 1-2 hours. (I turn my oven onto warm for five minutes and then turn off. I wait another 5 minutes and then I put the loaf in on a baking sheet to rise. My loaf took 1 hour to rise by half its size).

After the loaf has risen preheat oven to 350 degrees.

Sprinkle loaf with remaining 2 Tbsp. cinnamon sugar mixture.

Bake for 40-45 minutes until lightly browned and loaf is cooked through. Cover loosely with foil if it browns too quickly.

Remove from oven and cool for 15-20 minutes before removing from pan.

I like to enjoy this bread the day it's made. You can wrap it in foil and keep it at room temperature for 2 days.